Scones for a Rainy Day

// Written by Francisca Gomez //

Spring is usually a lovely season, but it is not free of rainy, foggy days. On just such a day, I tried out this scone recipe, and I found it the perfect remedy. Serve warm, paired with any kind of jam (I like to use raspberry because of its unique sweet-yet-slightly-acid taste), a cup of hot chocolate, or your favorite tea or coffee, and a good book. It is guaranteed to cheer you up.

(Adare Manor Scones, Bon Appetit)

Level Easy
Serves 12-14 Scones
Prep Time 10 Minutes
Cook Time 15 Minutes
Total Time 20 Minutes


1¼ teaspoons baking powder
¾ teaspoon salt
1½ cups flour + 2 tablespoons for kneading
½ stick (¼ cup) butter, chilled
½ cup milk (I used 2%, I expect that any kind ranging from whole to skim will work perfectly)
2 tablespoons sugar
Optional: 1 large egg


1. Preheat the oven to 425˚ Fahrenheit.

2. In a large bowl, mix the baking powder, salt, and flour.

Photo by Francisca Gomez

3. Cut the butter into small pieces, and add it to the flour mixture.

Photo by Francisca Gomez

4. Using your fingers, blend the flour mixture with the butter, rubbing between your fingertips until you have small bits of butter mixed with the flour.

5. Add the milk and sugar, and mix with a fork until the dough is just becoming homogeneous.

Photo by Francisca Gomez

6. Sprinkle the two tablespoons of flour over a clean work surface, and knead the dough into a ball, gently kneading no more than 5 times. There should be no large cracks in the dough.

Photo by Francisca Gomez

7. Carefully pat the dough until it is flat and about one inch thick. If you don’t have a round cookie or biscuit cutter to cut the scones, improvise with a clean glass.

Photo by Francisca Gomez

8. Gather any leftover dough, and gently knead into a ball, pat to the appropriate thickness, and cut out more scones. Repeat the process until you are out of dough.

9. If the scones have big cracks, gently pat to fix them, otherwise transfer to a baking sheet. You must either spread butter over the baking sheet, or cover it with parchment paper.

10. Optional: In a small bowl, break the egg and mix it with a fork. Use a pastry brush or a spoon to brush or dribble egg over each scone.

11. Bake the scones for 15 minutes, until they are golden brown. Remove from the oven and let them cool a little over a wire rack.

Photo by Francisca Gomez

12. Serve hot with a side of jam or with butter. You can also save them for later: wait until they are completely cool, and store them in Tupperware at room temperature. Heat in the oven for a few minutes before serving. I would suggest not waiting longer than a day (after that the scones will not be so soft, though the flavor will be just as good).

Photo by Francisca Gomez


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